Whisk the eggs and milk together. Add the sugar and cinnamon.
Rip up the bread into small pieces (including the crusts) and add to the egg mixture. Let it sit for around 5 minutes so that all of the liquid is soaked up into the bread.
Add around 3 tablespoons of vegetable oil to a fairly small skillet or frying pan (mine is 25cm). When the oil is hot, add the eggy bread and flatten until it is an even thickness. Reduce to a medium heat.
Cook each side until brown. After around 5 minutes, flip the eggy bread over (the easiest way is to place a large plate over the top of the skillet and flip). The eggy bread is ready when it is cooked through.
Serve immediately with toffee sauce, melted chocolate, nuts, strawberries or Greek yoghurt. Whatever you fancy, really. Enjoy!
